Veggie Lo Mein
For week or even months my husband has been asking me to make lo mein. I don't know why I never made it before! I guess I was always a Chicken & Broccoli person when ordering Chinese food. I also think ordering Chinese food I would always get a soup & an egg roll. Its funny how when ordering Chinese food I get so excited. Well, now that I made it at home without having the urge to order more then my belly can handle.
1 package Lo mein noodles (from Twin Marquis. The lo mein noodles has eggs but they have other noodles which are vegan!)
3 Cloves of Garlic
1 Yellow Onion
2 medium Carrots
1 head of Broccoli
5-6 Cremini Mushrooms
1 bunch of Beech Mushrooms
½ Red Bell Pepper
¼ Cup Liquid Aminos (can replace with soy sauce if you prefer)
¼ Cup Worcestershire Sauce (Wan Jan Shan is a kosher & vegan brand I found at Whole Foods).
1 Tbsp Date Syrup (or you can use molasses, maple syrup, honey. They all work)
Link for the Lotus Root Chips recipe
Bring pot of water to a boil & make noodles according the the package.
Mince garlic. Also cut the onion into strips.
Heat a large pan with some avocado oil. Then saute the garlic & ginger mixture for about 30 seconds before adding in the onion. While those are sauteing julienne cut (thin strips) the carrots & bell pepper. Also cut the broccoli off the stem & cut the tops into small bite size pieces.
Once the onions are light in color, I added in the carrots, bell pepper & broccoli. Let that saute for about 3 minutes. Slice cremini mushrooms into about 4 pieces each. Adding in the cremini & breech mushrooms. Pour in half the liquid aminos, worcestershire sauce, & date syrup. Save the rest for when you add in the pasta. Cover on low heat until veggies are tender. Add in the noodles with the rest of the liquids & mix well.
Serve & Share with Love